This fruit tart has juicy caramelized apricots and raspberries between layers of almond cream encased in a sweet crust. The different components can be made in advance. An irresistible dessert.
A unique fruit tart
This recipe is as French as they come, and the result is amazing.
Stone fruit season, especially apricots, is usually a short one.
Well, this apricot recipe is an absolute must-try. It has an almond cream layer and tart raspberries. The mix of flavors is so perfect that it's worth the steps to have this dessert ready.
The sweet shortcrust pastry is thin and crisp, the layers of frangipane are sweet and creamy, and the apricots are juicy and acidic at the same time to balance the rest.
Steps to make apricot frangipane tart
Fruit: apricots and raspberries are sweet but with enough acid to balance the sweetness. Fresh apricots are a must, but you can use fresh or frozen raspberries.
Sweet shortcrust pastry: my French tart crust recipe is wonderfully easy to make and can be made well in advance and kept frozen.
The pie crust is blind-baked (pre-baked) and then filled with a layer of frangipane.
Frangipane or almond cream, is a 15-minute mixture of almonds, butter, sugar, and egg. When used as a filling, it puffs as it bakes and holds the fruit together. It's scrumptious.
Apricots
I find that the apricots can sometimes be too firm or lack flavor. If this is the case, bake them briefly with a sprinkle of sugar and butter. It takes little time, and you can have them baked a few hours ahead.
If the apricots are sweet and ripe, slice them and use them directly.
Assembling the tart
This recipe has fruit sandwiched between two layers of frangipane.
The apricot slices go on top of the first layer of almond cream, and the space in between is filled with as many raspberries as necessary.
Don't be tempted to make thick layers, as they will overpower the fruit's flavor and acidity. Thin layers work best.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Fruit: you can use fresh or canned apricots, if you find good ones. Raspberries can be fresh or frozen. Don't discard using other stone fruit such as peaches, nectarines, plums, or cherries.
- Sweet shortcrust pastry: I use my favorite French tart crust recipe, which always works. Use another favorite sweet pie crust or an all-butter store-bought one.
- Frangipane: this is the traditional way to go, but I have made an amazing walnut cream version. So innovate with another nut if you're in the mood.
- Make-ahead: the dough can be made ahead, frozen, or kept in the fridge for a few days. The same goes for the lined pan; I usually have a tart pan lined with sweet pie crust in the freezer. It saves so much time when I want to bake! The almond cream can be made ahead, keeps well for a week in the fridge, and can be frozen too.
- Storing: this tart is best eaten the day it's made but holds well for two days. You can leave it at room temperature for a day, then wrap it and keep it in the fridge. I don't like freezing it, as the apricots and raspberries turn mushy when defrosted.
Related recipes you might like:
Before you go
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Apricot Almond Cream Tart
Ingredients
- 1 Sweet Shortcrust Pastry
- 1 cup Frangipane, make ½ the recipe
- 6 or 7 apricots, cored and sliced
- 2 tablespoons brown sugar
- 1 tablespoon butter
- ½ cup raspberries, fresh or frozen
- ⅓ cup sliced almonds
Instructions
For the apricots:
- Preheat oven to 350°F (180°C).
- Slice 6 or 7 apricots and place in a cookie or oven sheet, sprinkle with 2 tablespoons brown sugar and dot with 1 tablespoon butter pieces.
- Bake for 10-15 minutes, or until soft, remove from oven and reserve. At this point you can keep them in a bowl, covered, in the refrigerator for a few hours before assembling the tart.
- Keep the oven on.
To assemble the tart:
- Follow instructions for 1 Sweet Shortcrust Pastry and blind bake it in a 9-inch tart pan with a removable bottom (steps 1 to 17).
- Spread ½ cup of frangine in the bottom of the pre-baked crust and arrange 6 or 7 apricotshe baked apricot slices on top.
- Fill gaps with ½ cup raspberries, distributing as evenly as possible.
- Cover the fruit with the remaining ½ cup of frangipane. It will be uneven and maybe not cover it completely.
- Bake for 20 minutes and scatter ⅓ cup sliced almonds on top (do it mid-baking so they don't burn).
- Bake for 10 more minutes, until golden and bubbly.
- Let cool to room temperature on a wire rack before eating.
Kathleen Hartley says
Where is the recipe for the filling?
Paula Montenegro says
Hi Kathleen! It's in the recipe card towards the end of the post.
Roshana says
Amazing delicious tart! The best pate sucre ! Easy to make and easy to work and so delicious! But I think no next time I will add weight for blind baking the crust.
Paula Montenegro says
Happy to know you loved it Roshana! Have a great weekend.
Christi Garfinkel says
Hi, I’m a bit confused by the baking temperature after assembling the tart. The directions say 35*c/180*f - neither of which makes sense, (not to mention it’s not a valid conversion) I’m assuming it’s a typo?
It looks delicious so far and each component tastes amazing, just don’t want to ruin it at the final step!
Thanks for clarifying
Christi
Christi says
Ahhhh, I think I just answered my own question…it’s 180*c which would be about 350*f so there’s just a 0 missing in the directions! So to be so dense, I’m pretty new at this!
Paula Montenegro says
Hi Christi! It's 350 degrees F, it was missing the 0. Sorry about that, it was a typo.
Bella says
This is a beautiful and delicious dessert. It was a hit with my husband and my 4 college age sons! The crust was yummy even though I was short on time and the dough was not cold enough to roll properly. (I mostly pressed it into the tart pan.) The flavor combo of apricots, raspberries and almonds was lovely! I used canned apricots as fresh were not available. I think it would be even better with peaches or cherries. Thank you for your yummy recipe!
Paula Montenegro says
Good to know you all liked it Bella! I've yet to try it with other fruit, but almond cream is great with most of them. Have a good weekend!
Vanessa says
Thanks for sharing! Can it be frozen to last longer?
Paula Montenegro says
You can freeze the unbaked pie crust already in the pan, and you can freeze the frangipane. I never froze it after baked, but it can be done. The thing is that the fruit will be more watery after it's defrosted and that might make the crust soggy. You might try to bake it for a few minutes to crisp it up.
Suzanne says
This looks so good! Does it work with other kinds of fruit too?
Paula Montenegro says
It works great with peaches and pears.
Penny says
Made this tonight in a bit of a hurry and it was AMAZING - just delicious.
Did lots of things not quite right (pastry not chilled enough to roll out easily, overcooked the apricots, raspberries very watery from being in the freezer a few years too many, not enough butter so had to use marg in the pastry) and yet it was top notch. Can’t wait to make it again and give it the time and care it deserves (will be a great dinner party pudding once lockdown is over.....)
Thank you !
Paula Montenegro says
Thanks for the comment Penny! Pie crusts are usually temperamental, lol! so I'm glad this turned out well in spite of the details you mention. Hope the second one is even better. Have a great week!
MARY H HIRSCH says
Paula, I ate dinner at the home of good friends last Sunday night. They have an apricot tree and their cots are ready to be picked. I can have all I want so I am scheduled to "pick" on Friday. Another friend has a backyard of raspberries and I have been asked to pick them often which I am doing. This is a perfect recipe to bake this weekend. Just perfect.
Paula Montenegro says
I think it's perfect that you have friends that provide you with apricots and raspberries haha! Let me know if you make it Mary. Have a great week!
angiesrecipes says
Definitely one of my top favourites!
Jeannette says
I'm loving this recipe for two reasons: (1) that fantastic shortcrust pastry and (2) that delicious looking peach filling! Thanks for sharing, Paula!
Paula Montenegro says
Thank you Jeannette!
Angela says
Talk about recipe perfection! This tart hits all of the right notes. Love the delicious summer flavors and how easy it was to make. Thanks so much for sharing!
Paula Montenegro says
Thanks Angela!
Alina | Cooking Journey Blog says
Looks beautiful and it would be so easy to make with your detailed instructions! I love the combination of sweet and juicy raspberries, apricots and almonds. Great job, I will pin it to make later!
Paula Montenegro says
Glad you liked it Alina!